Celebrate
Cornbread and Mixed Mushroom Stuffing
Homemade cornbread, pecans, herbs and mushrooms make the perfect stuffing mix for your next roast turkey or chicken dinner. No need to stuff a bird for this recipe. It is best when made in a baking pan which makes it perfect to also pair with roast turkey or chicken breasts or pieces.
Updated
Ingredients
Stuffing
- 1 recipe prepared cornbread, cut into 3/4-inch (2 cm) cubes – See recipe below
- 1 cup walnut or pecan halves, toasted (250 mL)
- 3 Tbsp canola oil (45 mL)
- 1 medium onion, diced
- 2 celery stalks, diced
- 10 oz mixed mushrooms (280 g)
- 2 tsp chopped fresh thyme (10 mL)
- 2 tsp chopped fresh rosemary (10 mL)
- 1/4 cup white wine (60 mL)
- 1/2 cup chicken stock, plus additional if needed (125 mL)
Cornbread
- 1 1/4 cup cornmeal (310 mL)
- 1 cup all purpose flour (250 mL)
- 1 cup whole wheat flour (250 mL)
- 1/4 cup sugar (60 mL)
- 1 Tbsp baking powder (15 mL)
- 1 tsp pepper (5 mL)
- 1 1/4 cup milk (310 mL)
- 1/2 cup canola oil (125 mL)
- 2 eggs lightly beaten
Directions
Stuffing
- Preheat oven to 350ºF (180ºC)
- Place cornbread cubes on a large baking sheet in a single layer. Bake for approximately 35-40 minutes, or until dried and nicely browned. Toss at least once while toasting.
- Coarsely chop walnuts or pecans. Set aside.
- In a large sauce pan over medium high heat, add canola oil. Sauté onion and celery 4 to 5 minutes until softened. Add mushrooms, thyme and rosemary, and salt and pepper and toss with onion and celery. Cover pan and cook for about 3 – 4 minutes, until mushrooms are just beginning to soften.
- Remove lid and stir in white wine. Let wine completely reduce, about 3 -4 minutes.
- Add bread crumbs and walnuts or pecans to vegetable mixture. Toss to combine.
- Stir in chicken stock.
- Transfer stuffing to a canola oil sprayed 9×13 inch baking dish or casserole dish. Bake at 300º F (150º C) for 35 – 40 minutes or until stuffing is nicely browned and cooked throughout.
NOTE: The amount of stock added is dependent on the desired moistness of the stuffing
*Artisan bread can be substituted for cornbread. Use 1 loaf as the substitute and follow instructions below.
Cornbread
- Preheat oven to 400º F (200º C)
- Spray 9 x 9 inch (23 cm x 23 cm) baking pan with canola oil.
- In a large bowl, combine cornmeal, flours , sugar, baking powder and pepper.
- In a medium bowl, combine milk, canola oil and egg. Add to flour mixture. Stir until just moistened. Pour into baking pan.
- Bake for 20-25 minutes or until tested comes out clean.
- Serve warm
Nutritional Analysis
| Calories | 554 |
|---|---|
| Total Fat | 34.2 g |
| Saturated Fat | 3.2 g |
| Cholesterol | 50 mg |
| Sodium | 259 mg |
| Carbohydrates | 52.6 g |
| Fiber | 5.6 g |
| Sugar | 11.3 g |
| Protein | 11.6 g |
| Potassium | 428 mg |
